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Tuna tostadas inspired by Contramar in Mexico City✨ For the Tostadas: ▪️6 Tortillas ▪️2 Tbsp Avocado Oil▪️Kosher Salt▪️ For the Chipotle Aioli:▪️1/3 Cup Mayo▪️1 tsp Canned Chipotles in Adobo, seeds removed and minced▪️1/4 of a Lime, juice▪️1 Small Pinch Salt▪️ For the Crispy Leeks:▪️1 Cup Canola, Peanut, or Avocado Oil▪️1 Leek, white and light green part only sliced in thin strips▪️Kosher Salt▪️ For the Ponzu + Tuna:▪️2 tsp Soy Sauce▪️1 tsp Fresh Lemon Juice▪️1 Tbsp Water▪️1/4 tsp Sugar▪️8 oz. Sushi Grade Tuna▪️ On Top:▪️1/2 an Avocado, sliced▪️Maldon Salt▪️6 Lime Wedges, for serving▪️ 🌱Vegan Modification: Sub in vegan mayo for mayo and thin sliced cucumber for tuna; add extra avocado on each tostada 1️⃣ Preheat oven to 400°F (convection if you have it) and drizzle 2 Tbsp avocado oil on a baking sheet 2️⃣ Rub both sides of the tortillas in the oil, sprinkle with some salt, and bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until golden brown and crispy (if you are not using convection you may have to cook a bit longer) 3️⃣ Mix together the ingredients for the chipotle aioli and set aside in the fridge 4️⃣ In a small pot, heat oil for the crispy leeks to 350F (make sure leeks are washed and dried well); add the leeks and fry until golden brown (3-4 mins), then remove with a slotted spoon and place on a paper towel lined plate to drain; sprinkle with some kosher salt and set aside 5️⃣ Mix together the soy sauce, lemon juice, water, and sugar for the ponzu 6️⃣ Slice tuna in thin ~1” squares (I realized it’s easier to eat if the tuna is cut smaller than I sliced it in the video) and arrange it on a plate; drizzle the ponzu on top to dress the tuna 7️⃣ Assemble the tostadas by adding a layer of chipotle mayo followed by a layer of tuna, crispy leeks, and avocado; top with a sprinkle of Maldon Salt and serve with lime wedges 8️⃣ Squeeze the lime on the tostada before eating and enjoy! ⏲20 minute prep time + 15 minute cook time Recipe makes 6 tostadas . #recipesoftiktok #easyrecipes #recipeoftheday #tunarecipe #tunatostadas

Duration: 25 sPosted : Mon, 22 Apr 2024 01:14:48

Maxine Sharf

@maxiskitchen

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Italian chopped salad with garlic parmesan croutons✨ For the Croutons (optional):▪️2 Tbsp Olive Oil▪️1 Large Clove Garlic, grated or minced▪️Large Pinch of Salt▪️2 Tbsp Grated Parmesan Cheese, divided▪️1/2 of a French or Sourdough Baguette, cute in small cubes (~3 Cups)▪️ For the Dressing:▪️3 Tbsp Olive Oil▪️3 Tbsp Red Wine Vinegar▪️1 Clove Garlic, grated or minced▪️1/2 tsp Italian Seasoning▪️1/4 tsp Salt▪️1/4 tsp Pepper▪️ For the Salad:▪️2 Hearts of Romaine, sliced in thin strips (6 cups)▪️4 oz. Salami (~16 slices), sliced in small squares▪️4 Slices Provolone, sliced in small squares▪️6 Pepperoncinis, sliced (~1/4 Cup)▪️3/4 Cup Cherry Tomatoes, sliced in quarters▪️1 Cup Chickpeas, drained and rinsed▪️2 Tbsp Fresh Basil, sliced▪️Freshly Grated Parmesan, for serving▪️ 🌱Vegan Modification: Sub in avocado for salami and cheese, and sub in nutritional yeast for parmesan . 1️⃣ Make the croutons: Preheat the oven 375F. In a small bowl, mix together the olive oil, garlic, salt, and 1 Tbsp parmesan cheese. Place the bread cubes on a baking sheet and pour on the olive oil mixture. Toss the bread in the oil mixture to coat evenly then spread into one layer and top with 1 Tbsp more grated parm. Bake croutons 15-20 mins until golden brown and crispy, flipping them over halfway through. 2️⃣ Make the dressing: Whisk together the ingredients for the dressing until creamy and set aside. 3️⃣ Make the salad: In a large bowl, add the romaine, salami, provolone, pepperoncinis, tomatoes, chickpeas, basil, and as many of the croutons as you would like (you may have some left over). 4️⃣ Whisk the dressing again and then pour it onto the salad. Toss, taste, and add salt and pepper if needed. Top the salad with a generous amount of freshly grated parmesan cheese and enjoy! ⏲25 minute total prep + 20 minute cook time Recipe makes two large salads (or four small salads) . #saladrecipe #saladsoftiktok #easyrecipes #healthyrecipes #italianchoppedsalad

Grandpa's Korean vegetable pancakes✨ For the Sauce:▪️2 Tbsp Soy Sauce▪️1 Tbsp Fresh Lemon Juice▪️1 tsp Water▪️1/2 tsp Sugar▪️1 Tbsp Sesame Oil▪️1 tsp Sesame Seeds▪️ For the Pancakes:▪️1 Cup Flour▪️1/2 tsp Kosher Salt▪️1 Cup Water▪️1 Cup Leek Greens, sliced thin▪️1/2 Cup Carrot, grated▪️3 Scallions, sliced in 1” pieces▪️1/2 Cup Red Cabbage, sliced in thin 1" strips▪️1 Jalapeño, seeds removed sliced in thin 1” strips▪️2 Tbsp Avocado Oil▪️ 1️⃣ In a small bowl, mix together the ingredients for the sauce and set aside. 2️⃣ In a large bowl, whisk together the flour, salt, and water to create the batter. Add the veggies (leeks, carrot, scallions, cabbage, and jalapeño) and mix until combined. 3️⃣ Preheat a large pan over medium heat and add the avocado oil. Working in batches, scoop 1/4 cup batter per pancake, leaving some space between each. Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 mins per side until golden brown. Place on a paper towel lined plate to remove excess oil. (Add oil between batches if skillet looks dry). 4️⃣ Serve immediately while hot with the sauce on the side - enjoy! ⏲30 minute total prep + cook time Recipe makes ~10 small pancakes . #koreanpancake #easyrecipes #maxiskitchen #koreanrecipe #recipetok #recipesoftiktok

Chicken parm meatballs✨ For the Meatballs:▪️1 Cup Panko Breadcrumbs▪️1 Cup Milk▪️1 lb. 96/4 Ground Chicken▪️1 lb. Hot Italian Chicken Sausage, casing removed▪️1 Bunch Fresh Parsley Leaves, minced (~1 Cup)▪️2 Eggs▪️4 Cloves Garlic, minced▪️1/4 Cup Grated Parmesan▪️1+1/2 tsp Kosher Salt▪️1/4 tsp Pepper▪️ For the Rest:▪️2 tsp Olive Oil▪️2 Jars Marinara Sauce▪️2+1/2 Cups Shredded Mozzarella▪️1/4 Cup Grated Parmesan▪️Fresh Basil, for serving▪️ 🌱Vegan Modification: Make cauliflower parmesan instead with plant based mozzarella and nutritional yeast (roast cauliflower steaks at 375F for 15-20 mins per side then add sauce and cheese and bake 10-15 more mins until cheese is melted) 1️⃣ Preheat oven to 375F 2️⃣ Combine the panko breadcrumbs and milk in a small bowl and let soak for ~10 mins until the panko absorbs the milk 3️⃣ In a large bowl, add the rest of the ingredients for the meatballs along with the panko + milk; mix to combine and form into 1+1/2” meatballs (or you can plop the meat directly into the pan with a cookie scoop) 4️⃣ Preheat a large oven safe skillet over medium and add some olive oil; sear meatballs in batches until each one is browned on 3 sides (don’t worry if your meatballs are not perfectly round they will still be delish!); meatballs do not need to be fully cooked through (just browned) because they will finish cooking in the oven 5️⃣ Once all the meatballs are browned, leave as many as will fit in one layer in the skillet and add the rest to another baking dish 6️⃣ Pour the marinara sauce on the meatballs to cover and then top with a layer of mozzarella and a sprinkle of parmesan 7️⃣ Bake for 20-25 minutes until cheese is melted and internal temp of meatballs reaches 165F, then broil the top for 1-2 mins so cheese gets golden brown; garnish with fresh basil leaves and enjoy! ⏲ 15 minute prep time + 35 minute cook time Recipe serves 4-6 people . #foodtiktok #easyrecipes #recipeoftheday #meatballrecipe #chickenparmesan #meatballs

It's all about that mise en place✨✨✨ #cooking #cookingtips #learningtocook #cookinghacks #homecooking